Since 1870 we’ve lived and breathed malting. With this passion and expertise, and by combining traditional and modern techniques, we create an impressive range of malted and non-malted products, including several unique and exclusive barley malts.
We have a wide range of malts suitable for brewing and distilling to provide you with the foundations for creating your next beer or whisky.
From our traditional floor maltings to our state-of-the-art packaging line, all of our malts are processed by a team of skilled maltsters. Find out more about our different processes here.
Our team of maltsters and brewers have put together a number of different technical materials, from recipes to blog posts on conditioning, to assist you in your brewery or distillery. Find out more here in this section.
There is nothing more we love than talking to brewers and distillers so if you have any questions, or would like to arrange a call with a member of our team, please feel free to get in touch – we would love to hear from you!
The biggest of the stouts, this Crisp Imperial Stout Recipe packs intense flavours of dark fruit and roasted character from the Brown and Black Malts and a layer of caramel from the Crystal Malt. British Minstrel at flame out lends spiced berries in flavor, and strong hop bitterness comes from the First Gold and Admiral.
BATCH SIZE FERMENTER:
BATCH SIZE BOIL:
99 / 50
63°C / 145°F
25°C / 77°F
MASH LIQUOR VOL (LITRES):
LIQUOR / MASH RATIO:
2.7 : 1
Start of boil
A big beer like this needs lots of yeast pitched into it, go for at least 1.5 times your normal rate and oxygenate the wort if you can, yeast food will also help the beer reach final gravity.
With Medium Crystal those intense caramel flavours of thick treacle toffee are developed. To achieve these kinds of flavors the temperature is raised a further step from Light Crystal and the sugars darken further still giving the beer a deep copper hue.
Remember that Crystal Malts have no enzymes or FAN preserved so be careful with the addition rate in your mash. You want to add enough to get the depth of flavor desired, but not so much that you will have issues in fermentation due to a lack of nutrients.
Find out more about about Medium Crystal 240 Malt here.
The darkest of our roasted malts. When you need an intensely dark color for stouts and porters this is an excellent malt to use. Despite its reputation as a highly astringent malt, nothing could be further from the truth. This malt brings with it a roasted character with some bitterness and astringency, but also flavours of currants and berries.
This malt can also be used for the color adjustment of pale beers either in the mash or by sprinkling on top of the mash at the sparge stage, to impart a ruby hue.
Find out more here about our Black Malt here.
© 2023 Crisp Malt
Made by Farrows